Le Cordon Bleu Japan was at Ritsumeikan’s annual Open Campus event again this August to promote our Global Culinary Arts and Management Programme, a unique programme offered exclusively in the university’s College of Gastronomy Management.
Thousands of prospective students flocked to the university’s Biwako-kusatsu campus, located just outside of Kyoto, where we ran a series of mini demonstration-lectures to tease programme content. Through a recipe of sous-vide scallops, over 200 students and their guardians discovered our unique approach to food education and interactive learning. In the short 1-hour demonstration, they saw the effect of culinary technique on kitchen operation productivity; examined how modern equipment and commercial-use ingredients factor into product costing; and got a glimpse of the many complexities inherent in food production.
The Global Culinary Arts and Management Programme is a one-of-a-kind higher education experience combining hands-on learning in culinary arts and wine with an internship in the food/hospitality industry. Launched in collaboration with Ritsumeikan, students will take a series of courses offered from both the university and Le Cordon Bleu. They’ll receive qualifications from both institutes upon graduation, emerging as global leaders of the food industry.
As the world of food changes, the demand for leaders who can understand and manage these changes grows. We’re excited to have a hand in nurturing the next generation who will bring positive affects to a system that so deeply impacts us all.
Hope to see some of the inspired faces we saw in our kitchen-classrooms next year!
LEARN MORE ABOUT THE PROGRAMME
OTHER PROGRAMMES AT LE CORDON BLEU JAPAN
2019/8/15
Register for our next Open House on Tuesday 21st June 2016.
Learn more about Le Cordon Bleu Paris last 2016 graduation ceremony, the students, the class patron and watch the pictures of the event!
Le Cordon Bleu is pleased to announce the winners of the 2016 Le Cordon Bleu Master of Gastronomic Tourism Scholarships:
Every month, the students of Le Cordon Bleu Paris institute meet hospitality and restaurant industry professionals, a way to widen their network.
For the St. Patrick’s Day, discover a special recipe: The trio of asparagus by Le Cordon Bleu Paris. A touch of green on your plate.
Le Cordon Bleu Malaysia is now having a cooking workshop as well as Saturday Class. Find out more here !
We met Stephane Lecenes, an alumnus, diplomate from Le Cordon Bleu Paris in 2013. He tells us more about his professional retraining and his passion for his ...
During this event, students of Le Cordon Bleu Mexico participate in the creation of baskets for those who have less...
As the world’s largest culinary education provider, Le Cordon Bleu is always seeking dedicated, proactive individuals to join our team of professionals.
Copyright © 2024 Le Cordon Bleu International B.V. All Rights Reserved.
